Recipe for cold carrrot beet soup served @ Cascades Seafood Restaurant Nashville, Tn.?

Recently ate this soup @ this restaurant in the Opryland Hotel and it was sooo good I am dedicated to find it!!Recipe for cold carrrot beet soup served @ Cascades Seafood Restaurant Nashville, Tn.?
try this..............





chilled beet soup with dill cream





4 cups (or more) canned low-salt chicken broth


1 pound beets, peeled, chopped


1 cup chopped onion


3/4 cup peeled chopped carrot


2 teaspoons chopped garlic


1 teaspoon sugar


2 tablespoons chopped fresh dill or 2 teaspoons dried dillweed


2 tablespoons chopped fresh chives of green onions


Sour cream





Combine 4 cups broth, beets, onions, carrot and garlic in medium saucepan. Bring to boil. Reduce heat to medium-low; cover and simmer until vegetables are very tender, about 35 minutes. Cool slightly. Puree in blender in batches until smooth. Transfer to bowl. Thin with additional broth if soup is too thick. Mix in sugar. Season with salt and pepper. Cover and chill until cold, at least 4 hours or overnight. (Can be prepared 2 days ahead. Keep refrigerated.)





Ladle soup into bowls. Sprinkle with dill and chives. Top with sour cream.Recipe for cold carrrot beet soup served @ Cascades Seafood Restaurant Nashville, Tn.?
Cooking time: 1 hour, 15 minutes


vegetable oil cooking spray


5 large carrots, peeled and sliced (3 cups)


2 celery ribs, thinly sliced (1陆 cups)


1 large onion, quartered (2 cups)


1 tablespoon extra-virgin olive oil


2 tablespoons brown sugar


2 teaspoons ground cinnamon


1 teaspoon ground ginger


陆 teaspoon nutmeg


录 teaspoon black pepper


1 15-ounce can beets, rinsed and drained


3 14-ounce cans reduced-sodium chicken broth


录 cup reduced-fat sour cream for garnish


snipped fresh chives for garnish


Preheat oven to 400掳F. Coat a 9-by-13-inch baking dish with the cooking spray. Combine the


carrots, celery, and onion in the dish. Drizzle with the olive oil and sprinkle with the sugar,


cinnamon, ginger, nutmeg, and pepper. Toss. Cover the dish tightly with aluminum foil and bake


for 1 hour, or until the carrots and the celery are fork tender.


In a food processor or blender, pur茅e the roasted vegetables and beets with the broth in


batches until smooth. Combine the batches in a heavy 2-quart kettle. Heat on medium-low until


warmed through. Garnish with the sour cream and chives.


Chill overnight
I love chilled soups so when i saw your soup I went looking for it, I came across this one and thought I would share it. sounds wonderful to me.





It is actually from that area so may be the one or simular to what your looking for. If not follow the link and look at the different ones they have.


ingredients4 cups (or more) canned low-salt chicken broth


1 pound beets, peeled, chopped


1 cup chopped onion


3/4 cup peeled chopped carrot


2 teaspoons chopped garlic


1 teaspoon sugar


2 tablespoons chopped fresh dill or 2 teaspoons dried dillweed


2 tablespoons chopped fresh chives of green onions


Sour cream


preparationCombine 4 cups broth, beets, onions, carrot and garlic in medium saucepan. Bring to boil. Reduce heat to medium-low; cover and simmer until vegetables are very tender, about 35 minutes. Cool slightly. Puree in blender in batches until smooth. Transfer to bowl. Thin with additional broth if soup is too thick. Mix in sugar. Season with salt and pepper. Cover and chill until cold, at least 4 hours or overnight. (Can be prepared 2 days ahead. Keep refrigerated.)


Ladle soup into bowls. Sprinkle with dill and chives. Top with sour cream.
I have never seen recipes like those. Thanks a lot for this answer.

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